Rustic Parsley & Orzo Soup with Walnuts

This soup recipe is based on a traditional pasta dish that consists of lots of parsley, garlic, chopped walnuts, hot chile and olive oil, all fried up and tossed with pasta. We amped up the greens, made the pasta a nutritious supporting player and turned the recipe into a soup. It’s best served immediately, because the orzo will absorb liquid as the soup is held. Thin any leftover soup with more vegetable broth, if desired. Recipe by Anna Thomas for EatingWell.

4 Reviews for Rustic Parsley & Orzo Soup with Walnuts

LOVE THIS! If you are looking for something new-- you are in for a treat with this recipe!

Walnuts, parsley and fresh tomatoes -- what a wonderful combination for soup!!! It seemed dubious to me at first to add so much parsley, so I added half of the amount indicated in the recipe and added green oak leaves instead. It still worked out well, but I think that strong parsley flavor would make it even better (if you are a parsley lover -- which I certainly am), so next time will add the 4 cups!!! I also loved adding the fresh tomatoes at the end. I usually add tomatoes to soups and simmer for a little. But fresh tomatoes are like -- wow!!! Tastes great! PS -- tastes better after it rests for a couple of hours if you keep it warm!!

There was so much parsley in this recipe it was overwhelming! If I ever decide to make this again I don't know if I would use any parsley. It was very disappointing because the other components of the soup were tasty.

There was so much parsley in this recipe it was overwhelming! If I ever decide to make this again I don't know if I would use any parsley. It was very disappointing because the other components of the soup were tasty.